Chicken Stew

Ingredients

• Chicken - 1/2 kg
• Onions - 2 large
• Potatoes - 2 cubed
• Ginger paste - 1/2 tsp
• Garlic - 2 cloves sliced
• Green chillies - 5 slit
• Cloves -4
• Cardamom - 2
• Cinnamon powder - 1 tsp
• Pepper corns - 8
• Turmeric powder - 1/4 tsp
• Fennel powder - 1 pinch
• Garam masala powder - 1/2 tsp
• Coconut milk - 1 can (400 ml) or 1/2 cup thick coconut milk and 1 1/2 cup thin coconut milk
• Ground black pepper - 1/2 tsp
• Lemon juice - 1 tbsp
• Curry leaves - 15-18
• Oil - 2 tbsp
• Salt - To taste

Method

1. Heat oil in a non-stick pan. Add curry leaves, cloves, cinnamon, cardamom, pepper corns and saute for a minute.
2. Add sliced garlic and ginger paste and saute. Add green chillies and sliced onions and fry for a few minutes.
3. Add turmeric powder, salt and the chicken pieces and cook for 3 minutes.
4. Add thin coconut milk. If using the can, add half the coconut milk can. Add garam masala, fennel powder and potato cubes. Pressure cook, after one whistle lower heat and cook for 7 minutes.
5. Add thick coconut milk, ( if using the coconut milk can, add the rest of the contents in the can) fresh curry leaves, lemon juice and pepper powder.
6. Let it cook on the gas till the desired consistency of the gravy is reached.
7. Serve with ghee rice.